Roasted Butternut Squash Soup

One of my favorite sweet and savory butternut squash soup recipes.

© Stephanie Gallagher

Jan 29, 2007
Pears are the secret ingredient in this butternut squash soup recipe. Packed with Vitamins A and C, fiber, and protein, this soup is low in cholesterol, too.

Many supermarkets now carried pre-peeled, seeded and diced butternut squash in 20 oz. containers. This is a real timesaver for this soup recipe. Just take 1-1/2 20 oz. packages of pre-cut butternut squash and cut the pieces so they're smaller, more uniform 1-inch cubes.

Roasted Butternut Squash Soup

  • 3 lbs. butternut squash, peeled, seeded and diced into 1-inch cubes
  • 2 Tbsp. olive oil
  • 1 tsp. kosher salt or Maldon sea salt
  • 1/2 tsp. pepper
  • 1/4 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • 2 Tbsp. butter
  • 3 Bosc or Anjou pears, peeled and thinly sliced
  • 1 medium onion diced
  • 3-1/2 cups vegetable stock
  • 1/2 cup dry white wine
  • 1/4 cup nonfat sour cream

Preheat oven to 400 degrees. Toss butternut squash with olive oil, salt, pepper, nutmeg and cinnamon in a large mixing bowl. Mix with your hands to make sure squash is evenly coated. Spread out on a heavy-rimmed baking sheet so that cubes are in one even layer. Roast in preheated oven 45 minutes to 1 hour or until tender when pierced with a fork. Set aside.

Heat butter in a large, heavy saucepan or dutch oven. Add pears and onions, and cook until carmelized, about 8 minutes. Add vegetable stock, wine and butternut squash. Simmer 15-20 minutes until flavors meld. Puree with a stick blender or allow to cool, and puree in a blender in batches.

Return soup to pot and stir in sour cream.

Serves 6.

Per serving: 248 calories, 9 g fat (3 g saturated), 12 mg cholesterol, 37 g carbohydrate, 6 g fiber, 5 g protein, 301% Vitamin A, 58% Vitamin C, 11% calcium, 9% iron

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The copyright of the article Roasted Butternut Squash Soup in Heart Healthy Cooking is owned by Stephanie Gallagher. Permission to republish Roasted Butternut Squash Soup in print or online must be granted by the author in writing.




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